Tsamba serves as a major snack in Tibet and is eaten by the locals every day. It is made of parched flour which comes from dried and fried highland barley. When eating, firstly add some butter in a bowl, and then pour a proper amount of tea water in it before putting the prepared barley flour. The diner needs to stir the mixture with his hands, when the fingers need to knead to help the stuff fully blend with the water. Till the liquor is thick enough, knead the flour into a little dough, and send it directly into your mouth. The spicy stuff can also be salted tea, sour milk and barley wine, and sometimes radish is also added in. Since Tsamba is easy to made and convenient to bring along, it fits well into the Tibetan nomad's life. When the nomads are leaving home, they take a bag of tsamba. Whenever they feel hungry, they just take out some and eat.